If money is tight and you are lacking inspiration for what to make with what you have left in the cupboard, then give these Mexican Bean Burgers a try.
Put all of the burger ingredients into a food processor and blend to desired consistency.
Form the burgers in to 8 patties and put on a plate and put in the fridge for 30 minutes. If the mixture is too wet, add more oats and blend again until it is more solid.
Add some oil to a large frying pan and when hot, put the burgers in. Gently cook for 4 minutes on each side, carefully flipping.
Add some lettuce to the bottom bun, then some coleslaw, a cooked bean burger and the top with Greek yogurt, guacamole and salsa before serving.
Notes
We like some chunks of beans in our burger patties, so we don’t over process it. If you don’t have a food processor, then you can mash the beans and chop everything else up small and mix it all together.
We have used cannellini and red kidney beans in this recipe, but you could use a mixture of any canned, cooked beans you have.
Not a fan of Mexican spices? Use any herb blend you like to flavour these burgers differently.
You could make a low carb version of these by skipping the bun and using a giant lettuce leaf to hold the burger and toppings together.
The key to keeping these burgers staying together is putting them in the fridge for at least 30 minutes before cooking (preferably an hour) and flipping them very carefully.
Make sure the oil is nice and hot before adding the burgers to the pan.
You can bake these in the oven, but they won't have a crispy outside.